Beat sugar and coconut oil. Add flax egg and vanilla until combined. Separately mix dry ingredients then stir into sugar mixture in two additions to make smooth dough. Divide dough in half and refrigerate discs about 1 hour until firm. Can be made ahead and refrigerated overnight.

On lightly floured surface, roll out each disc to ¼-inch thickness. Cut out desired shapes and place on parchment lined baking sheets. Bake in preheated 350°F oven until edges darken (approx. 18 to 20 mins.) Cool on racks.

To make icing, mix icing sugar with milk to make a smooth icing that can be piped using a piping bag with small plain tip.

Recently I submitted a muffin recipe to a national competition that claimed to be looking for new and innovative products. Ironically, the moment I mentioned to the taster that my muffins were organic and vegan, he glazed over and quickly became dismissive. “People want full fat, full sugar indulgences.” Seriously? His words are still ringing in my ears.

It was clear he wasn’t the least bit interested. Guess he wasn’t accustomed to tasting anything made from whole wheat flour! Despite this competition being hosted by a major grocery chain with their own line of organics, he obviously didn’t get the memo that some people are actually interested in healthy living. Sadly though, I think the majority of large grocers are more about making a profit from enlightened shoppers than being committed to offering consumers better food choices. Why else would they continue to sell GM foods and all the other processed junk you find disguised as food? Until consumers speak out, we’ll continue to be told what we want and what we can buy.

But I digress. Be your own judge and try these vegan muffins. They’re quick and easy to make plus you can substitute different fruit or fruit-and-nut combinations to suit depending on what’s in season.

Preheat oven to 375°F. Line 12 medium-size muffin cups. To caramelize fruit, melt coconut oil and sugar over low heat until they become liquid. Add apples and berries cooking until soft. Remove from heat and let cool. Can be made ahead of time. Mix dry ingredients. Whisk together flaxseed and water to create egg substitute then add remaining liquid ingredients. Add liquid mixture to dry stirring until just combined. Fold in fruit. Fill muffin cups and bake in preheated oven until golden, about 20 to 25 minutes. Makes 12 muffins.

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